Here's my take on that regional classic, rhubarb crisp. What's distinctive about it is the addition of chokecherry syrup, which gives it a fuller taste and a sexy color. You don't have any chokecherry syrup? That's your own fault, you should have thought of it last August.
- 1 cup flour
- 1 cup brown sugar
- 1 cup oatmeal
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup melted butter
- 1/4 cup melted lard
- 2 cups chokecherry syrup
- 2 tablespoons cornstarch
- 5 cups chopped rhubarb
The filling in this crisp is pretty tart, so despite the sweet crust, if you have a real Norwegian sweet tooth, you probably want to eat it with a scoop of ice cream. Or, just add a half-cup of sugar to the filling.
- Pre-heat to 350o.
- Mix the dry ingredients of the crust: flour, brown sugar, oatmeal, salt, cinnamon.
- Add the melted butter and lard.
- Press half the crust mix into the bottom of a greased brownie pan. (Save the rest to put on top.)
- Put chokecherry syrup into a saucepan, whisk in cornstarch.
- Add rhubarb and heat, stirring, not to cook it through, just to get the juices flowing and the cornstarch thickening it.
- Pour the filling onto the bottom crust in your pan, and crumble the rest of the crust over the top.
- Bake for a half-hour, maybe a little longer.